Carpaccio of Zucchini

 
Carpaccio of Zucchini
Fine Fine Zucchini

zucchini
salt
pepper
olive oil
lemon
parmesan

handful of cherry tomatoes, radishes, zucchini flowers, arugula (optional)

Use mandolin or slicer, slice zucchini very very thinly - paper thin.

Lay out one layer on a plate or platter.

Crack of pepper, crack of salt, drizzle olive oil, squeeze of lemon. Let sit for 15 minutes.

 

If you have cherry tomatoes and/or radishes toss a small handful ontop as well as zucchini flowers, arugula or celery hearts, etc to give it a little extra bite & color. Finish with shaved parmesan over the top. Serve

Hard Boiled Eggs with Salsa Verde

Everything sounds better in Italian: ouva sode con salsa verde sounds a lot better than boiled eggs with green sauce.  Don't let the name fool you it is simple yet delicate and an Easter tradition. With 19 hens, laying daily its tempting to make this more often!

Green Sauce
Salsa Verde


2 handfuls of parsley (stems removed), chopped
2 cloves of garlic, skins removed, smashed
1 tablespoons of capers, chopped
4 filets of anchovies, chopped
pepper flakes as desired
2 - 4 tablespoons white wine vinegar
1/2 cup of extra virgin olive oil

In a small sauce pan add a couple tablespoons of the oil, on a low heat fry the garlic. When outside of garlic turns golden brown add capers & anchovies & pepper flakes. Pulverize into a paste with the back of a wooden spoon.

Remove pan from heat. Add vinegar & parsley incorporating into the mixture. Once mixture has had a chance to cool down for a minute, slowly stir in the rest of the olive oil and adjust the seasoning.

Allow salsa mix to sit out & rest for at least 30 minutes for the flavors to incorporate.

Meanwhile, hard boil your eggs. Once cooled, cut your boiled in half length-wise. Drizzle the salsa verde atop & serve!

Pasta with Zucchini & Squash Blossoms

Fresh pasta with zucchini & blossoms by Lickmyspoon.com

This is literally a 10 minute pasta sauce with a fancy name! You can use any vegetables you like cauliflower, broccoli - you name it - the harder veggies should be blanched first.

Pasta with Zucchini & Squash Blossoms

serves 4

3 medium zucchini, seeded & sliced
1/4 cup of extra virgin olive oil
2 cloves of garlic
2-3 slices of prosciutto, diced
handful of cherry tomatoes, halved
chili flakes as desired
salt
8 squash blossoms
fresh pasta of your choice

Cleaning the squash blossoms:
1. Wash in a bowl of cold water
2. Remove inner pistol & stamen
3. Pat dry with a paper towel
4. Rip into pieces

In a large skillet - brown the garlic in olive oil & discard.
Bring heat up to med-high & toss in veggies & chili flakes.
Sauté until veggies are half cooked (for zucchini about 4 minutes).
Then add prosciutto & tomatoes.
Continue sautéing for another couple of minutes until your vegetables are cooked through but not mushy.
Season with salt.

Toss your sauce, fresh cooked pasta & half of the squash blossoms. Note: It may be necessary to add a spoonful or two of pasta water if it looks a little dry.

Drizzle with olive oil & sprinkle the remaining squash blossoms on top.

Garden Casserole

Perfect for those crisp fall nights- hearty fall veggies in a casserole with crunchy bread - keeps you toasty by the fire! Our garden is filled with these veggies & it is one of the easiest ways to utilize what we've got! Plus - this recipe is ridiculously simple!!

Ingredients

* 2 nice sized potatoes (yukon gold are best), peeled & thinly sliced
* 2 medium zucchini, sliced on the bias with seeds removed
* 2 shallots, chopped
* couple handfuls of cherry tomatoes, halved
* handful of fresh herbs, chopped (oregano, parsley or marjoram)
* salt & pepper
* extra virgin olive oil
* good bread

The Steps~

* Pour a little oil in a casserole dish (oven safe).
* Make a layer of potatoes covering the base of the dish
* Layer of zucchini
* Salt & pepper
* drizzle of olive oil
* couple of tomatoes ( does not have to fill in completly)
* sprinkle of shallots
* salt & pepper
* drizzle of olive oil
* chopped herbs
* repeat these steps until the dish is filled eding with potatoes on the top & a final drizzle of olive oil
* bake in a 400 degree oven until it is bubbling & a knife slips in easy & soft. Cooking time depends on size & height of your caserol dish - normally about an hour - hour & half.